Best 2 Pawpaw Custard Recipes

Indulge in a culinary journey with pawpaw custard, a delightful dessert that captures the essence of summer's bounty. This luscious custard showcases the unique flavors of ripe pawpaws, also known as custard apples, seamlessly blended with creamy custard. Its vibrant yellow hue and velvety texture tantalize the senses, promising a symphony of flavors that dance on the palate. Explore two delectable variations of this classic recipe: a traditional baked custard and a no-bake chilled custard. Both recipes offer a delightful balance of sweetness and tanginess, complemented by the aromatic spices that enhance the pawpaw's natural allure. Embark on this culinary adventure and discover the irresistible charm of pawpaw custard, a treasure trove of flavors and textures that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PAWPAW CUSTARD

Pawpaw Custard image

The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service.

Provided by Molly53

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup pawpaw, pulp of
2 ounces grated coconut
1 1/4 cups half-and-half
1 teaspoon vanilla
3 eggs, beaten
1 dash salt
2 ounces sugar (superfine preferred)
1 orange, zest of, serrated

Steps:

Preheat oven to 375°F.
Mix pawpaw pulp with coconut.
Layer on bottom of buttered ovenproof casserole dish.
Heat half and half mixed with the vanilla until bubbles form.
Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs.
Add the orange rind if using.
Pour over fruit and place in a pan of hot water.
Bake in oven for 30 minutes or until custard is set.
Turn out onto a plate when cool to show off the fruit layer.

Nutrition Facts : Calories 159.6, Fat 10.8, SaturatedFat 7.4, Cholesterol 83.7, Sodium 65.7, Carbohydrate 12.6, Fiber 1.5, Sugar 9.2, Protein 4

PAWPAW PUDDING

Pawpaw Pudding image

When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.

Provided by Jeff Gordinier

Categories custards and puddings, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish
2 cups/400 grams sugar
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen (see note)
1 1/2 cups/355 milliliters whole milk
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving

Steps:

Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams

Tips:

Choose ripe pawpaws: Look for pawpaws that are slightly soft to the touch and have a yellow-orange skin. Avoid pawpaws that are too hard or have blemishes.
Peel and seed the pawpaws: Cut the pawpaws in half lengthwise and scoop out the seeds. Use a spoon to scrape the flesh away from the skin.
Use a food processor or blender: To make the custard smooth and creamy, use a food processor or blender to puree the pawpaws and other ingredients.
Cook the custard over medium heat: Stir the custard constantly while cooking over medium heat. This will prevent it from curdling.
Let the custard cool before serving: Pour the custard into a serving dish and let it cool for at least 30 minutes before serving. This will allow the flavors to meld and the custard to thicken.

Conclusion:

Pawpaw custard is a delicious and easy-to-make dessert that is perfect for any occasion. It is a good source of vitamins and minerals, and it is also a good way to use up ripe pawpaws. Whether you are a beginner or an experienced cook, you will find that this pawpaw custard recipe is easy to follow and produces delicious results. So next time you have some ripe pawpaws, give this recipe a try!